Raspberry Cream Strudel

• 2 cups milk
• 1 None vanilla pod, halved lengthways
• 6 None large egg yolks + 1 large egg white
• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 2 sheets puff pastry, cut in half
• 7 oz frozen raspberries
• 1 tbsp demerara sugar

1. Preheat the oven to 425u0b0F. Grease 2 baking sheets. In a saucepan, bring the milk and vanilla pod to a boil. Remove from heat and allow to stand for 10 mins. Discard vanilla pod.
2. Meanwhile, beat the egg yolks and sugar in a small bowl until light and fluffy, then stir in the flour.
3. Whisk milk mixture into egg mixture. Return to saucepan and whisk over low heat until mixture boils and thickens. Remove from heat, cover surface with plastic wrap to prevent a skin forming and allow to cool.
4. Place a piece of puff pastry on each of the prepared baking sheets. Leaving a 1 inch border around the edges of the remaining 2 pastry pieces, cut slits at 1 inch intervals across their width.
5. Spread the custard over uncut pastry, leaving a 1 inch border around the edges. Scatter berries evenly over custard. Lightly beat the egg white and brush around the border. Place slit pastry over filling; press edges with a fork to seal.
6. Brush with egg white and sprinkle with demerara sugar. Bake for 30 mins, or until pastry is browned. Stand for 30 mins before serving.

milk, vanilla pod, egg yolks , sugar, flour, pastry, frozen raspberries, sugar

Taken from recipes-plus.com/api/v2.0/recipes/27270 (may not work)